Biscuits

Biscuits-buttered-with-jam

My grandmother made the best biscuits.  She did not use a recipe, she just poured a bunch of goodies in a bowl, and viola!…out came these morsels from heaven.  We impatiently waited and when those biscuits came out of the oven, we mobbed her; five kids armed with a stick of butter.  This is the closest thing that I have ever found to Granny’s biscuit recipe.  They are delicious served hot with butter and homemade jam, or split open and covered in sawmill gravy.

This recipe is one that I found in a magazine many years ago (don’t remember which one), and tweaked a little.  I applied the Alton Brown (author of Good Eats) theory of southern baking to the recipe. Alton says that soft flour, such as White Lily, contains less protein and makes a better biscuit.  If you can’t find a good southern flour, you can approximate the protein levels by mixing 3 parts all-purpose flour with 1 part cake flour.  Enjoy!

 

Ingredients

1 1/2 cups all-purpose flour

1/2 cup cake flour

2 teaspoons baking powder

1/3 cup shortening

1 cup buttermilk

melted butter (optional)

 

Directions

1. Preheat oven to 400°F.

Biscuits-dry-ingredients

2. Whisk together flours and baking powder in a large bowl.

Biscuits-ingredients

3. Cut in shortening with a pastry blender (or by hand) until the mixture resembles coarse crumbs.

 

Biscuits-well-with-buttermilk

4. Make a well in the mixture and pour in the buttermilk.  Stir just until the dry ingredients are moistened.  Knead in the bowl until all the flour has been absorbed.

 

 

Biscuits-before-kneading

5. Turn dough out onto a lightly floured surface and gently knead about 3-4 times.

 

Biscuits-dough

Biscuits-cut-out-and-on-pan

6. Roll the dough out to about 3/4 inch thick, cut out biscuits using a 3 inch cutter.  Place biscuits on a  greased baking sheet, brush with melted butter (optional), and bake for 15 to 20 minutes.

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